From our Meal Prep Vegetarian cookbook this mega vegie and haloumi frittata is designed to be prepped early but could also served up to the family for lunch or dinner.
Frittatas are not only delicious, they’re quick, easy and perfect for a make-ahead lunch. It’s such a versatile dish, just combine eggs and whatever vegetables and/or meat you have on hand – the perfect easy meal idea, even for the fussiest eaters.
Looking for more vegetarian egg dishes and frittatas?
Ingredients
Roasted mushrooms
Lemon dressing
Method
1.Grease and line a 20cm x 30cm (8in x 12in) slice pan with baking paper, extending paper over long sides. Heat oil in a large non-stick frying pan over medium heat. Add vegetables + chickpeas + garlic + cumin; cook, stirring, for 2 minutes. Season. Transfer to pan.
2.Top with ricotta + egg + ½ cup capsicum strips (reserve remaining for meals 1, 2 and 3) + haloumi. Bake frittata for 25 minutes until frittata is set and golden.
3.**Roasted mushrooms** Meanwhile, place mushrooms on an oven tray lined with baking paper; drizzle with oil. Season. Bake for 25 minutes.
4.**Lemon dressing** Place oil + 1 tsp grated lemon rind + 2 tbsp lemon juice + garlic in a screw-top jar; shake well to combine.
storing
5.Divide mega vegie & haloumi frittata into 4 portions. Store roasted mushrooms in a container. Store lemon dressing in screw-top jar. Refrigerate for up to 4 days.
